Traditional Poshol by Ramona Farms

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Ramona Farms is a local farm owned and operated by Ramona and Terry Button. They have helped to bring their traditional tepary bean back from near extinction, and now provide the beans to many restaurants and retailer’s throughout Arizona. To learn more about their heritage, check out Ramona Farms for more traditional recipes and more information about this local farm. Recipe courtesy of Karen Button, Reprint is permission of Ramona’s American Indian Foods, LLC dba Ramona Farms.

Ingredients

2 lbs brown tepary beanscleaned, rinsed and soaked
⅓ cup whole wheat kernels
¼ cup dried roasted sweet corn or white corn (optional)
½ onion quartered and diced
1 clove garlic(optional)
⅛ tsp cumin
2 dried red chile pepper
¼ lb bacon fried and crumbled (optional)

Directions

Sort and rinse beans.

Add water to cover plus 2 to 4 inches.

Bring all ingredients to a rapid boil for 30 minutes.

Reduce heat, cover, and simmer for 6 hours (or until tender).

Note: This recipes works great in a crock pot.

Butternut Squash Ravioli

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Loaded with fiber, vitamins, and minerals, butternut squash makes a great addition to many staple recipes. Both tasty and beautiful to look at, this ravioli will definitely be a hit on any table.

Ingredients

Squash filling
2 cups butternut squashpeeled and chopped
½ cup onionchopped
5 cloves garlicpeeled
1 tbsp sagefinely chopped
nutmeg
saltto taste
black pepperto taste
1 tbsp maple syrupor honey
2 oz parmesan cheesegrated
Fresh pasta
2 cups flour
4 eggs
1 tbsp olive oil
Brown butter sauce
2 tbsp lemon juicefresh squeezed
1 tbsp sage leavessliced into thin ribbon strips
5 tbsp unsalted butter
saltpepper
½ cup pecanstoasted
1 oz parmesan cheesegrated

Directions

Preheat oven to 400 degrees F.

Line a baking sheet with parchment paper and add squash, maple syrup, nutmeg, onion, garlic, oil, salt and pepper and toss to incorporate all ingredients. Bake in single layer until squash is tender and golden brown, about 30 Minutes.

Make the dough

Add flour, eggs and oil to a food processor and pulse until dough comes together into a large ball and holds together. Remove dough and wrap in plastic wrap and place in refrigerator to rest for 30 Minutes.

Make the filling

Rinse the food processor bowl and add all roasted ingredients along with the sage and parmesan cheese. Pulse together until smooth and set aside to cool.

Remove the dough from the plastic wrap and cut 2 oz of dough from the ball and roll out into a large, wide thin sheet of pasta; the length of an ice cube tray. Make sure to lightly dust both sides with flour as you roll out dough to avoid any sticking. Using the ice cube tray, place a pasta sheet over the top of the tray and press the dough down gently into each of the holes (do not tear). Fill each hole with a tbsp. of the squash filling until all holes are filled. Place a second sheet on top of the ice cube tray and press down on all sides of the ravioli. Flip the ice cube tray over to release the pasta and using the tip of a fork, gently press the ends all the way around to seal each ravioli.

Cooking the ravioli

To make the ravioli, add salt and pepper to boiling water. Place a few raviolis into the boiling water and cook until the raviolis float to the top and firm up, about 2-3 minutes. Gentle use a slotted spoon and scoop ravioli out and drizzle with a little olive oil and place on a baking sheet. Repeat steps until everything is cooked.

Making the sauce

Place a sauce pan on medium heat and gently toast the pecans, about 3 minutes. Add the unsalted butter, sage leaves, salt and pepper to taste. Cook until the butter browns and the sage is fried and crispy. Add parmesan cheese to thicken up the sauce and make it creamy. Turn off the heat and add the lemon juice.

To plate

Place the ravioli into the pan and gently toss to coat the pasta. Pour contents out onto serving dish and top with grated parmesan cheese.

Pumpkin Gnocchi

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Soft and pillowy, these dumplings are beautiful served alongside your favorite protein. And because they contain pumpkin, you get extra vitamins, minerals and fiber.

Ingredients

21 oz fresh pumpkin purée
14 oz russet potatoes; mashedor yukon gold
2 cups flouruse gluten free flour blend if desired
1 tsp Celtic sea salt
nutmeg
1 tbsp olive oil

Directions

Add pumpkin purée, mashed potatoes, flour, salt and nutmeg to a bowl. Mix to incorporate ingredients using a spatula. Gently knead dough with your hands to smooth out any lumps. Do not over mix dough as it will become tough. Add a little extra flour at a time if needed to hold the dough together.

Cut the dough into 4 quarters. Roll each piece into a rope, then cut into 1 inch bites. Dust gnocchi with a little flower and then press one gnocchi at a time over the backside of a fork or gnocchi board if you have one. Arrange in a single layer on a lightly floured tray.

Bring a large pot of water to a boil. Drop in a handful of gnocchi at a time and cook for about 4 minutes. Remove with a slotted spoon and toss with olive oil, Celtic sea salt, and fresh cracked pepper to taste. Once all gnocchi is cooked, pour onto a serving platter and garnish with finely chopped parsley leaves and enjoy.

Pumpkin and Lentil Salad

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Pumpkin is oftentimes paired with sweet ingredients. Not for this recipe – we’re keepin’ it savory! This salad is bursting with healthful goodness, packed with antioxidants, tons of fiber and plenty of protein to keep you full longer.

Ingredients

2 tsp olive oil
1 tsp ground cumin
½ tsp ground coriander
¼ tsp ground ginger
2 cloves garlic
1 cup dry lentilslook through for impurities and rinse
3 cups water
salt
black pepper
2 cups pumpkindiced
2 cups baby spinach leavesfresh
Vinaigrette
1 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp Dijon mustard
1 tbsp maple syrupor local honey
½ tsp ground cumin
¼ tsp coriander
2 tbsp sundried tomatoespatted dry and finely chopped
salt
black pepper

Directions

In a large saucepan over medium heat, add oil, cumin, coriander, ginger and garlic and sweat until garlic is fragrant.

Add lentils to the saucepan along with water and stir everything together. Bring lentils to a boil and reduce heat to low and partially cover with a lid. Simmer for 30 minutes or until lentils are soft.

While lentils are cooking, line a baking sheet with parchment paper. place pumpkin down in a single layer and drizzle with oil, salt and pepper. Roast the pumpkin at 425 degrees F. for 25 minutes or until tender.

Once the lentils are cooked, drain off water and pour in a serving bowl. Season with salt and pepper and let them cool.

Whisk together all ingredients for the vinaigrette and pour over lentils. Add the roasted pumpkin to the bowl and incorporate. Place on top of baby spinach leaves and serve.

Healthy Cinnamon Hot Chocolate

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This deliciously warm drink is sure to satisfy those chocolate cravings. Plus, the fragrant smells from the spices takes this creamy cup of hot chocolate over the top!

Ingredients

1 ½ cups unsweetened plant based milkalmond, oat or soy is best
1 tbsp unsweetened cocoa powder
½ tsp ground cinnamon
½ tsp allspice
¼ tsp vanilla extract
⅛ tsp ginger powder
1 tsp maple syrupor local honey
1 pinch cardamon
1 pinch cloves
1 pinch salt

Directions

In a small bowl, whisk together the cocoa powder, all spices, and salt. Place a saucepan over medium-high heat, pour half the milk into the saucepan, and add the cocoa powder mixture. Whisk until smooth. Add the rest of the milk and whisk together until frothy.

Heat the hot chocolate mixture to your liking. Pour into your favorite mug and add a cinnamon stick as a garnish.

Pozole Verde with Chicken

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Hominy is a product of corn and is considered a grain. Low in fat and high in fiber, it has a similar taste to corn, despite the difference in texture. A main staple in Mexican cuisine, hominy is highlighted in this flavorful soup.

Ingredients

1 tsp olive oil
1 large onionfinely chopped
4 cloves garlicminced
1 lb carrotsthinly sliced
4 stalks celeryremove ribbons and slice thin
1 lb chicken breast
28 oz hominyrinsed and drained
2 quarts low sodium chicken brothyou can also use water
1 tsp saltto taste
½ tsp black pepper
½ tsp Mexican oreganoyou can also use regular oregano
1 cup cilantro leaveschopped
3 green chili peppersadd more or less depending on taste
Toppings
cilantro leaves
thinly sliced radishes
plain Greek yogurt
lime wedges
hot sauceyour favorite brand
red bell pepper finely chopped
white onionfinely chopped
thinly sliced cabbage

Directions

Using a large soup pot over medium heat, add the garlic, onions, celery, and carrots and cook until softened. Stirring frequently to avoid burning the garlic. About 5 minutes.

Add whole chicken breasts and hominy. Pour in broth or water. Add salt, pepper, and oregano. Place a lid on the soup, bringing to a boil. Then simmer on medium heat until the chicken is fully cooked, about 20 Minutes.

Add cilantro, chili’s, and water to a blender and blend until smooth, adding more water if needed. Remove chicken from soup pot and let cool. Use two forks to shred chicken and add back into soup. Add cilantro and pepper mixture to soup and stir well, adding more salt and pepper to taste.

Sweet Potato Tots

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Craving a healthy twist on comfort food? Try these crispy, golden sweet potato tots—packed with flavor, easy to make, and perfect for any meal or snack!

Ingredients

1 ¾ cups mashed sweet potatoes
1 tbsp flaxseed oil
2 tbsp water
1 small yellow oniongrated
3 garlic clovesminced
1 cup panko bread crumbs
¾ tsp salt
black pepperto taste

Directions

Preheat oven to 400 degrees F.

Grab a baking tray and line with parchment paper.

Place the sweet potatoes on the baking tray and bake for 30 minutes or until fully cooked through. Remove from oven and cool down for 10 minutes before handling them.

Slice the sweet potatoes in half and scoop out the contents, discarding the skin.

Add the flesh to a large mixing bowl. Let sit for 5 minutes until cool enough to handle.

Use the same baking tray and add another piece of parchment paper to it (if needed or use original one to reduce waste).

Use a bowl and add all ingredients and incorporate until well mixed. Use a small spoon to create ‘tot like’ shapes with the palm of your hand.

Place tots on baking tray. Bake at 400 degrees F for 25 Minutes or until outside is crispy and slightly golden brown.

Serve hot with your favorite dipping sauce.

Caramel Apple Cider Mocktail

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This recipe combines the perfect amount of zip from ginger, buttery sweetness from caramel, and tanginess from apple cider, to create the tastiest mocktail for your next holiday gathering. 

Ingredients

1 tbsp caramel saucewarm
6 oz apple ciderchilled
6 oz ginger beerchilled
1 cinnamon stick

Directions

Pour caramel sauce into the bottom of a glass or clear mug. Slowly add apple cider and top off with ginger beer.

Add a cinnamon stick into the glass for garnish and to help stir contents together.

Baked Pears with Cranberries, Honey, and Walnuts

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For a holiday-perfect dessert, choose larger pears like Bosc or Anjou that retain their shape and true pear essence after baking. Bosc, with their oblong shape, bring juiciness and a subtle crunch, maintaining flavor and structure when cooked. Anjou, being “all-purpose pears,” offer year-round availability and resilience to high temperatures when baked, resulting in a sweet, buttery, slightly firm flesh—ideal for a festive holiday recipe.

Ingredients

4 pears use Bosc, Anjou or Bartlett
1 cup fresh cranberries
½ cup walnutsfinely chopped
¼ tsp ground cinnamon
¼ tsp ground ginger
¼ tsp nutmeg
½ cup maple syrupor honey
1 tbsp lemon juicefresh squeezed
cinnamon sticksfor garnish
1 tsp powdered sugarfor garnish

Directions

Preheat oven to 375 degrees F. Grab a baking sheet and line with parchment paper and set aside.

Rinse, dry, and cut pears in half lengthwise. Carefully core each pear with a small spoon. Slice a small piece off the backside of the pear to help it lay flat on the baking surface. This is a great trick to keep the filling from falling out.

In a small bowl add the rest of the ingredients and stir to incorporate well. Using the same spoon you used to core the pears, place a spoonful of mixture into the hollowed out area of each pear.

Bake for 25 Minutes or until the pears are tender.

Place pears on a large decorative plate and sprinkle a light dusting of powdered sugar. Add a few cinnamon sticks scattered about for garnish.

Baked Spiced Apples

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The best baking apples offer a balance of sweet and tart flavors and has a flesh that doesn’t break down in the oven while baking. Apples are full of soluble fiber; the kind that can help lower blood cholesterol levels and assist in creating a healthy gut. Their peel or skin contains polyphenols which have antioxidant effects. They’re also loaded with essential vitamins and minerals. Adding walnuts to this dessert provides additional healthy fats, protein, and fiber. Oh and wait, your home will smell amazing as these bake in the oven. You won’t need a Fall candle when you cook this aromatic recipe!

Ingredients

3 tbsp raisins
3 tbsp walnutsfinely chopped
¼ tsp orange zestgrated
¼ cup orange juicefresh squeezed
1 tbsp butter
¼ cup maple sugaror local honey
¼ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
2 large baking applestry Honeycrisp, Pink Lady, Jonagold, or Braeburn

Directions

Combine raisins, nuts and orange zest in a small bowl and set aside.

In a small saucepan bring maple syrup (or honey), orange juice, butter, and spices to a boil. Reduce heat and simmer for 2 minutes, stirring occasionally.

Rinse and dry baking apples. cut the top off and core the apples. Place them on a baking sheet lined with parchment paper.

Add the saucepan contents to the bowl of raisins, nuts and orange zest and stir to incorporate. Pour the mixture over the apples making sure to fill up the center. Add the apple tops to the apples and pour any remaining ingredients along the sides of the apples.

Bake at 350 degrees Fahrenheit for 35 Minutes or until apples are tender. Let stand for 10 minutes and serve warm.